Winter Crunch Salad Food

CRUNCH SALAD

Crunch Salad image

This is a bit like a coleslaw, but much more interesting with the combination of the baby vegetables and the shoots.

Provided by Jamie Oliver

Time 10m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 handfuls alfalfa and broccoli sprouts
2 handfuls mung bean sprouts
2 handfuls sunflower salad shoots
Mixed edible flowers
1 bunch fresh mint, leaves picked
2 baby courgettes (zucchini), sliced thinly lengthways
2 red chicory, cut in 1/2 then finely shredded
1 bunch baby carrots, sliced thinly lengthways
1/2 fennel bulb, halved and sliced finely
1 bunch French breakfast radishes, sliced lengthways
1 head celery, outer stalks and ends removed, halved and finely sliced lengthways
2 tablespoons French mustard
4 tablespoons creme fraiche
1 tablespoon olive oil
2 to 3 tablespoons white wine vinegar
Sea salt and freshly ground black pepper

Steps:

Mix all the vegetables together in a bowl. Now make your dressing by mixing all the ingredients together and toss the dressing with the salad.

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Finely chop the cabbage and broccoli, then place them in a bowl. Peel and shred the carrot and slice the green onions. Add the carrots, green onion, sunflower seeds, and dried cranberries to the bowl with the cabbage and broccoli. Stir until everything is evenly combined. This mixture can be refrigerated for 4-5 days, undressed.
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